Pumpkin Spice Chia Pudding

Looking for a fun, pumpkin-flavored treat that your keto kid will love? This Pumpkin Spice Chia Pudding is creamy, cozy, and perfect for fall! With a hint of warm spices and a smooth, rice pudding-like texture, it’s an easy snack or dessert that brings all the flavors of pumpkin pie—no baking required!

Equipment:
Small Bowls
Mini Mixer (optional)

Ingredients for a Complete Meal:
Chia Pudding* (Additional Ingredients Listed Below)
Pumpkin, Cooked and Unsweetened
Lily's Dark Chocolate Baking Chips
Pumpkin Seeds
Vital Proteins Collagen Protein Powder
36% Heavy Cream
Cinnamon or Pumpkin Pie Spice
Non-Nutritive Sweetener (optional)

*Recipe provided by the Keto Diet Calculator under Standard Snacks

Using the ingredients for a completed meal listed above, calculate out your recipe in the Keto Diet Calculator. I have listed William's recipe at the bottom of this post for reference.

Chia Pudding Ingredients and Instructions:

Ingredients:
100 g Full Fat Coconut Milk (unsweetened)
15 g Chia Seeds (white or black)
Water for Thinning

In a small bowl, mix together the coconut milk and chia seeds then cover and let it rest in the refrigerator for at least 2 hours. During this time the chia seeds will swell and soften and the mixture will thicken. After two hours, remove from the fridge and add water to thin it out to the consistency you prefer.

Notes: In this meal I have heavy cream that I whipped and used as a topping. If you prefer you can skip the water and instead use the heavy cream to thin out the pudding.

Once you have your chia pudding, measure out the amount you calculated into your meal, into another small bowl. Any extra chia pudding can be saved in the refrigerator for up to two days.

Add the pumpkin, protein powder, a small pinch of cinnamon or pumpkin spice spice, and non-nutritive sweetener to the pudding and mix well to combine. This pudding can be served warm or cold. If you're serving it warm be sure to add your toppings after heating.

Whip your heavy cream (this is my favorite mini mixer) and add it along with your chocolate chips and pumpkin seeds to the top of the pudding. You can also skip whipping and add the cream directly to the pudding. Dust the top with cinnamon or pumpkin spice and enjoy!

Pro Tip: My favorite way to make whipped cream is the mixer mini but you can also pour your cream into a small container (like a salad dressing container) and shake it until it becomes cream!

William's Meal Calculations
Pumpkin Spice Chia Pudding
Ratio 2:5:1

49.6 g Chia Pudding
9 g Pumpkin, Cooked and Unsweetened
3.6 g Lily's Dark Chocolate Baking Chips
3.9 g Pumpkin Seeds
1.1 g Vital Proteins Collagen Protein Powder
19.2 g 36% Heavy Cream
A pinch of Cinnamon or Pumpkin Pie Spice
A pinch of Non-Nutritive Sweetener (optional)